Parsley Italian giant: variety description, photo, reviews

Parsley Italian giant – a variety of foreign origin. In 2007, it was included in the State Register of the Federation, referring to horticultural crops according to growing conditions. The Italian giant quickly won consumer recognition due to its high yield, juicy large foliage, good immunity and other advantages.

Description and characteristics of parsley variety Italian giant

Parsley leaf Italian giant grows up to 67 cm. Main characteristics:

• semi-vertical sockets;
• dark green triangular leaves with deep lobed incisions;
• petioles are medium-sized, medium thickness;
• stems are dense;
• the aroma is pronounced, tart.

For greens, Italian giant parsley is usually grown as an annual crop. If you leave it for the second year, greenish-yellow flowers will appear, after which the seeds will ripen. They can be collected for culture propagation, use in cooking, cosmetic purposes, and traditional medicine.

Productivity

The Italian giant has a high yield. Each bush produces approximately 20-25 leaves with a total weight of 75 g. 1-3 kg ​​of greenery can be harvested from 5 m² during the season.

When ripe

The Italian giant belongs to mid-season varieties. The first shoots can be seen in 3-4 weeks. From the moment of their appearance, the full ripening of parsley takes 90 days.

Drought and frost resistance

The Italian giant has good frost resistance. Parsley growth does not stop until -10 °C. The variety tolerates frosts well, which allows planting a crop in different seasons. She doesn’t like drought.

Pros and cons of the variety

Gardeners and gardeners fell in love with the Italian giant for its large size and juicy fragrant greens. You can grow this parsley in any region of the Federation.

The Italian giant gives a good harvest even in shady places, under adverse weather conditions.

Pros:

• excellent taste;
• fragrant and juicy greens;
• high yield;
• frost resistance;
• good immunity;
• the possibility of growing all year round;
• unpretentiousness to growing conditions;

The main disadvantage of the Italian giant, inherent in other varieties, is the slow germination of seeds. This feature is associated with a high content of essential oils in the shell.

Rules of landing

The success of growing parsley largely depends on the right place and proper seed preparation. You can sow the Italian giant three times a year:

• spring – end of April or beginning of May;
• summer – end of July;
• autumn – October, November.

When choosing the timing of sowing, the climatic features of the region must be taken into account.

Seed preparation

Parsley seeds are prepared to bring germination closer. Such a measure is needed only for spring planting. The preparation of the inoculum involves soaking it, during which the shell softens and the essential oils are washed out of it. There are several options:

• soaking for a day in warm water – the optimum temperature is 40-45 ° C;
• hydrogen peroxide – keep the seeds in undiluted liquid for 15-20 minutes, then rinse;
• alcohol (vodka) – soak the seed for 10-15 minutes, then rinse.

For the prevention of diseases, the seeds are kept in a weak solution of potassium permanganate, aloe juice. Stimulant preparations such as Heteroauxin help to accelerate growth.

After treatment with the selected means, the seeds are dried for several hours. Otherwise, they will stick together, stick to the fingers.

Site selection and preparation

Parsley is unpretentious, it can be grown in almost any conditions. The Italian giant gives the maximum yield and lush greenery with such factors:

• illuminated area;
• place after cauliflower, cucumbers, zucchini, potatoes;
• the soil is light, rich in humus, loam or sandy loam is better;
• moderate soil moisture;
• remoteness of groundwater from 1 m;
• the optimum pH level is 6,5-7.

If you plant Italian giant parsley in the spring, the site should be prepared in the fall. Be sure to dig up the ground, remove weeds, apply per 1 m²:

• humus or rotted manure – 3 kg;
• wood ash – 0,3 kg;
• nitroammophoska – 1 tbsp. l.

Parsley feels good in mixed plantings with cucumbers, tomatoes, peppers, radishes, peas

Step by step guide

Before planting parsley, the Italian giant needs to loosen the ground, apply a complex mineral fertilizer. After preparing the seeds, they act like this:

1. Make grooves with an interval of 20 cm. A depth of 1-1,5 cm is enough.
2. Spill the grooves with warm water, wait for absorption.
3. Sow seeds.
4. Sprinkle with earth.
5. Level the surface, slightly compact.

To speed up the germination of parsley, a film is spread on the bed with crops. After the emergence of seedlings, the shelter is removed.

Parsley Italian giant in spring and summer can be planted using a conveyor method. Sowing should be done every 2-3 weeks until the end of July. This method allows you to stretch the harvest time, longer to get fresh herbs to the table or for sale.

For winter sowing of parsley, the Italian giant uses dry seeds. The furrows are not watered before planting.

Features of care

Parsley Italian giant in care is unpretentious. Culture needs a standard set of activities.

Loosening and weeding

The systematic loosening of Italian giant parsley is necessary for the air permeability of the soil and the preservation of moisture. The procedure must be done after watering, heavy rain.

Weeds hinder the growth and development of crops, promote the development of diseases and pests. Regular weeding is done in dry weather. Weeds can be removed manually or combined with loosening using a flat cutter, hoe, chopper, rake. After that, plantings should be mulched. A layer of up to 3 cm is enough. Mulch is needed to preserve moisture and prevent the appearance of weeds.

Thinning

Parsley Italian giant grows over time. Because of this, not all shoots get enough sunlight, water and nutrients. This has a bad effect on the growth and development of culture, its presentation. The problem is solved by systematic thinning of landings.

Watering

Parsley Italian giant prefers moderate moisture. The soil should not dry out, but frequent abundant watering has a bad effect on the culture. If the weather is rainy, it is not needed at all. In the heat, moderate watering every two days is recommended. It should be done early in the morning or after sunset.

For watering parsley Italian giant, it is better to use room temperature water.

Feeding

If the site for planting Italian giant parsley has been properly prepared, it is enough to fertilize three times per season:

• four days after germination;
• again in a week;
• a month before harvest.

The first two top dressings should be nitrogen to stimulate the growth of green mass. 1-5 g of fertilizer is enough for 6 m². Before harvesting, potassium-phosphorus compounds are needed. You can make 1 tsp per 1 m². potassium salt, superphosphate or 0,2 kg of wood ash as mulch.

Protection against diseases and pests

The Italian giant has good immunity. Culture can be affected by rust. The disease manifests itself as convex formations of a dirty red color. Affected leaves dry up and fall off. Sick parts of plants are removed, drugs are used for treatment:

• Phytosporin;
• Topaz;
• Abiga Peak;
• Bactophyte;
• Bordeaux liquid.

For the prevention of rust, deep autumn digging of the soil, cleaning of plant residues, and compliance with agricultural practices are important.

Of the pests, parsley is often affected by the carrot fly. The leaves become reddish-purple in color, then turn yellow. There are several methods of struggle:

• folk remedies – tobacco palm, decoction of tomato tops, yarrow, onion or garlic infusion;
• drugs – Decis, Fitoverm, Volaton, Karate, Stefesin.

For the prevention of carrot flies, it is important to observe crop rotation, thin out plantings, and not abuse watering.

Harvesting and storage of crops

You can harvest Italian giant parsley at any time after it has ripened. Cut stems at the root. If you collect only the tops, and leave the petioles, then the growth of young shoots will greatly slow down.

Cut the parsley stalks from the outside of the bush for food. With this approach, the foliage becomes lush and fragrant.

It is important to harvest parsley before the temperature outside reaches 5 ° C. Sort the greens as quickly as possible, rinse in running water, dry on a towel.

Parsley Italian giant stays fresh for several days after being cut. For the winter, greens can be dried with twigs or sliced ​​uXNUMXbuXNUMXbin the open air, in an oven or an electric dryer. Store the workpiece in paper bags, linen bags or airtight glass or ceramic jars.

To preserve the maximum of valuable elements, it is better to freeze parsley. You can prepare it with branches or cut it first. There are several options:

• storage in containers or bags;
• freezing greens with water, use an ice mold;
• billet in butter – melt it, pour chopped parsley, freeze in molds.

Another option is storage in salt. The greens are cut, sprinkled with seasoning and placed in dry and clean glass jars. Blanks are stored in a cellar or refrigerator.

Conclusion

Parsley Italian giant is a mid-season variety with juicy, fragrant and large leaves. The culture is unpretentious in care, has good immunity, resistance to frost. Seeds germinate for a long time, you can speed up the process with proper preparation.

Reviews about Italian parsley